I’m telling you, every year around this time I end up completely off my game because I just feel lousy. I miss the sunshine. I miss hiking. I miss camping. I miss running outside. I guess you could say I am totally not a snow bunny. I kind of learned to ski last year (does going down the mountain on your back with skis in the air count as skiing?), but that only helped a little. I still miss my friend the sun.
The wind gusts today in the county just north of me are at 70 miles per hour. That’s enough to take out the trees and small houses. Don’t let your pets outside or they might blow away. Hell, keep your kids inside or they might blow away. On second thought, keep everyone and everything inside and chain yourself to the bathtub.
On top of the winds, it is absolutely freezing. At fifteen degrees with these crazy wind gusts, there is absolutely no reason to go outside. I really just wanted to stay home with a hot cup of coffee, but alas it is not in the cards for me.
It’s almost grocery shopping day so I’m getting a little low on the staples. Besides, when it’s this cold outside, I think it’s kind of natural to want some comfort food. To me, comfort food is something that warms you from the inside out. While this recipe is technically Whole30 compliant, you’ll notice there aren’t any veggies. So, simple solution: sautee a pile of sweet potatoes, mushrooms, spinach and squash and serve those alongside. Voila.
1 large apple
Cinnamon & nutmeg
1⁄4 cup coconut milk
1⁄8 tsp cinnamon
1⁄8 tsp nutmeg
1⁄8 tsp cardamom
Preheat oven to 350 degrees. Line an 8x8 baking dish with foil and grease. Slice apples very thin, about 1/16”. You can do this by hand if you have a very sharp knife and a steady hand, otherwise use a mandolin. The slices should be as uniform as possible. I don’t bother to core the apple, just pick out the seeds as you slice.
Arrange apples in prepared baking dish overlapping, lightly sprinkling each layer with cinnamon and nutmeg. Whisk eggs, coconut milk, and 1⁄8 tsp each cinnamon, nutmeg and cardamom in a medium mixing bowl. Pour egg mixture over apples, tilting the pan to ensure even distribution of eggs.
Bake for 25 to 30 minutes or until eggs are set. Let cool about 10 minutes before serving.